How do you make a classic taco? Very simply

Born before Hernan Cortes arrived in Mexico several hundred years ago, tacos belong to a group of snacks called antojitos, which roughly translates as "whimsical little dishes."

And like most classic dishes around the world, you'll find innumerable variations.

So what is a classic Mexican taco?

Priscila Satkoff, a Mexico City native who is chef and co-proprietor of Chicago's Salpicon, recently gave us her take.

"It's all about the quality of the ingredients," says Satkoff, who doesn't serve them at her upscale Old Town eatery but occasionally prepares them for a staff meal. "The protein is very important, whether it is steak or the pork in the al pastor or fish tacos."

The tortillas "should be made of corn if they come from the central regions of Mexico, but up in the north they will use flour."

And usually you will get two tortillas with each steak taco--for a very good reason, explains cookbook author Patricia Quintana, whose chic restaurant, Izote, is located in Mexico City.

"There's a lot of meat in a steak taco," says Quintana. "This lets you make two tacos from all the meat."

Quintana and Satkoff say authentic tacos are never garnished with anything more than chopped cilantro and onion. "Or if they are tacos al pastor they will have some grilled pineapple," adds Satkoff.

And what's with the chunks of key lime? "A squeeze perks up the flavors of the taco," says Quintana.

As for sour cream, "that's a U.S. thing," says Satkoff, who also nixes lettuce and tomato in the construction of a classic taco.

Indeed, tacos are so much a part of Mexican culture that they've spawned their own idiomatic phrases--such as "taco de ojo," which translates as "eye taco." It's widely used in Mexico the way we use "eye candy." Look at someone attractive--you get "taco de ojo."